Mary Berry’s Dorset Apple Cake Recipe

This Mary Berry’s Dorset Apple Cake Recipe is a moist and classic recipe, which is made with cooking apples and a crunchy demerara sugar topping. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

Mary Berry’s Dorset Apple Cake Recipe Ingredients

• 225g (8oz) self-raising flour
• 175g (6oz) caster sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 large cooking apple (about 225g/8oz), peeled, cored, and grated
• 1 large egg
• 150ml (1/4 pint) sunflower oil
• 1 tbsp demerara sugar, for the topping

How To Make Mary Berry’s Dorset Apple Cake Recipe

1. Prep the oven and tin: Preheat the oven to 160°C/Fan 140°C/Gas 3. Grease and line a 20cm (8in) deep, round, loose-bottomed cake tin.
2. Combine the ingredients: In a large bowl, combine the flour, caster sugar, baking powder, and cinnamon. Add the grated apple, egg, and sunflower oil.
3. Mix the batter: Beat the mixture well with a wooden spoon or an electric mixer until it is thoroughly combined and smooth.
4. Bake the cake: Spoon the mixture into the prepared tin and level the surface. Sprinkle the demerara sugar evenly over the top. Bake for 1–1¼ hours, until the cake is well risen, golden, and a skewer inserted into the centre comes out clean.
5. Cool and serve: Leave the cake to cool in the tin for a few minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• How to get a moist cake? The use of sunflower oil instead of butter is the key to this cake’s incredibly moist and tender crumb that stays fresh for days.
• Can I make this ahead of time? This cake is delicious served warm or cold and keeps well. You can bake it a day in advance and store it in an airtight container.
• What are the best apples for this cake? A cooking apple, like a Bramley, is ideal because it breaks down during baking to create a wonderfully moist texture. If you can’t find cooking apples, use a tart eating apple like a Granny Smith.
• How do I know when the cake is done? The cake is ready when it’s a deep golden brown, has started to pull away from the sides of the tin, and a skewer inserted into the very center comes out clean, with no wet batter attached.

What To Serve With Dorset Apple Cake

This classic English cake is perfect on its own but is also wonderful with a creamy accompaniment.

• A dollop of clotted cream or crème fraîche
• A scoop of vanilla bean ice cream
• A drizzle of warm custard
• A simple dusting of icing sugar

How To Store Dorset Apple Cake

• Room Temperature: Store the completely cooled cake in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.
• Freeze: Wrap the cooled cake well in clingfilm and then foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Dorset Apple Cake Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 50g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 3g
• Sodium: 200mg
• Fiber: 2g
• Sugar: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry’s Best Apple Cake Recipe
• Mary Berry Blackberry and Apple Crumble Recipe
• Mary Berry Apple Crumble Recipe

Mary Berry’s Dorset Apple Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 15 minutesRest time: 15 minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A classic, traditional, and wonderfully moist English apple cake with a tender crumb and a crunchy demerara sugar topping.

Ingredients

• 225g (8oz) self-raising flour
• 175g (6oz) caster sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 large cooking apple, grated
• 1 large egg
• 150ml (1/4 pint) sunflower oil
• 1 tbsp demerara sugar

Instructions

1. Preheat oven to 160°C/Fan 140°C/Gas 3. Grease and line a 20cm (8in) deep, round cake tin.
2. Combine all cake ingredients (except demerara sugar) in a large bowl.
3. Beat well until thoroughly combined and smooth.
4. Spoon the batter into the prepared tin and level the top.
5. Sprinkle with demerara sugar.
6. Bake for 1–1¼ hours until golden and a skewer inserted into the centre comes out clean.

Notes

• The all-in-one method makes this a very quick and easy cake to prepare.
• Using a cooking apple like a Bramley will give you the best moist texture.
• The demerara sugar topping creates a lovely, crunchy contrast to the soft cake.
• This cake is delicious served warm as a dessert or cold as a teatime treat.

Keywords:Mary Berry’s Dorset Apple Cake Recipe